Southwestern Eggs with a Kick
From chefmeow 17 years agoIngredients
- 2 tablespoons sliced almonds shopping list
- 1 yellow sweet pepper cut into bite-size strips shopping list
- 1 jalapeno pepper seeded and chopped shopping list
- 1 tablespoon olive oil shopping list
- 4 medium tomatoes peeled and chopped shopping list
- 1-1/2 teaspoons chili powder shopping list
- 1/2 teaspoon ground cumin shopping list
- 1/4 teaspoon salt shopping list
- 4 eggs shopping list
- 1 medium ripe avocado seeded peeled and sliced shopping list
How to make it
- Spread almonds in a large skillet then cook over medium heat for 5 minutes until lightly browned stirring occasionally.
- Remove from skillet and set aside.
- Cook sweet pepper and jalapeno pepper in hot oil in same skillet about 2 minutes then stir in tomatoes, chili powder, cumin and salt and bring to a boil.
- Reduce heat and simmer covered for 5 minutes.
- Break one of the eggs into a measuring cup then carefull slide into simmering tomato mixture.
- Repeat with remaining eggs then sprinkle eggs lightly with salt and pepper.
- Cover and simmer eggs over medium low heat for 5 minutes.
- To serve transfer eggs to serving plates with a slotted spoon.
- Stir mixture in skillet then spoon around eggs on plates.
- Sprinkle with toasted almonds.
- Serve with avocadl slices.
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